Vegetarian dumplings stuffed with rapeseed and mushrooms
Overview
I am used to eating dumplings with meat fillings, so it would be nice to try some with vegetarian fillings. With lower calories, more plant fiber, and additional trace elements, vegetarian dumplings will also bring a different kind of deliciousness.
Tags
Ingredients
Steps
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Wash the rapeseed and drain the water
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Chop soaked shiitake mushrooms and black fungus
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Chop the rapeseed, add a spoonful of salt, mix well, and marinate the excess vegetable juice
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A snack from old Beijing - Pai Cha, put in a bag and crushed with a rolling pin
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Put the drained rapeseed, black fungus, shiitake mushrooms, and spaghetti into a basin, then add two tablespoons of oil for frying onion and ginger, and sprinkle some salt according to taste
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Mix well
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Determine the amount of flour according to the amount of food
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Add appropriate amount of water and 1 gram of salt and knead into a smooth dough, then cover and leave for about 30 minutes. It is best to prepare the dough before filling, and use the dough to finish making the filling
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Place the dough on the counter and roll it into long and thin round strips with your hands
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Cut into small pieces of even size and roll into a round crust with slightly thin edges
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Knead or squeeze into dumplings according to your own preference
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After the water in the pot boils, add an appropriate amount of dumplings. Use a spoon to push the water along the edge of the pot to prevent the dumplings from sticking. After the water boils halfway, add cold water twice. When the belly of the dumplings bulges, they can be taken out and eaten
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When eating, dip it in some vinegar or chili oil to enhance the flavor and appetizer
